Description
This delightful Lemon Loaf recipe offers a perfect balance of fresh lemon zest and juice with a moist, tender crumb. Ideal for breakfast or an afternoon treat, it’s easy to prepare and bakes into a beautifully golden loaf that’s bursting with citrus flavor.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 3 medium-sized fresh lemons (zest and juice)
- 1 cup granulated sugar
- ½ cup unsalted butter (softened)
- 2 large eggs (room temperature)
- ½ cup whole milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. Then, add the eggs one at a time, beating well after each addition.
- Add Lemon and Alternate Ingredients: Stir in the fresh lemon zest and juice into the creamed mixture. Then, alternate adding the dry ingredients with the whole milk, beginning and ending with the dry ingredients, mixing until just combined to maintain a tender texture.
- Pour and Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the lemon loaf to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Slice and enjoy.
Notes
- Make sure the eggs are at room temperature to help the batter mix more evenly and rise better.
- Do not overmix the batter after adding the dry ingredients to prevent a dense loaf.
- For an extra lemony glaze, you can drizzle a mix of powdered sugar and lemon juice over the cooled loaf.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
